Why process jackfruits? ⇒ The fruit is rich in vitamins A, B and C, potas- sium, calcium, iron, proteins and carbohydrates ⇒ Processing reduces post-harvest losses ⇒ Processing increases the shelf-life of the fruit ⇒ Processing adds value and increases income Jackfruit (Artocarpus heterophyllus): Processing and Product Information Packaging and Storage Pack in heat-sealed 400 gauge poly- thene bags and store in a dark, cool place for several months. Packaging and Storage Seal in polythene bags or pack in clean, tightly capped glass or plastic jars/bottles. Store in a cool, dark place for several months. Packaging and Storage Pack in well-sealed clean glass or plastic bottles and store in a cool, dark place for several months. How to store jackfruit? ⇒ Fresh fruits: - for 4-5 days at 25-35ºC - for 2-6 weeks at 11-13ºC ⇒ Bulbs: - for 3 weeks at 2ºC, when packed in heat-sealed polythene bags ⇒ Pulp: - for more than one year at -20 to -22ºC, when packed in heat-sealed polythene bags How to process jackfruits? 1. Pre-processing into bulbs and pulp 2. Processing methods Pickles Leather Dried jackfruit flakes Beverage Add 40-45 g sugar per 100 g pulp and mix Carve out the core Ripe jackfruit Cut in half Scoop out the bulbs Sort Remove seeds Pack + store Crush bulbs Dry Store Pack Freeze pulp De-seeded bulbs Cut into slices De-seeded bulbs Blanch for 2 min Cool under cold water Place on mesh trays Dry Pack + seal Blend De-seeded bulbs Concentrate mixture in a steam-jacketed pan Spread concen- trate on trays Dry Dust with starch Add sugar (100-150 g per kg bulbs) Dissolve potassium metabisulphite (0.1 g/kg) in water and add Cut into pieces Roll (optional) Pack + seal Peel skin Young green fresh jackfruits Place slices in a container and cover with brine solution Brine for 24 hours Prepare 5% brine solution Grind + mix spices: turmeric, coriander, chilli powder, salt, sugar Cook for 30 min Cool at room temperature Cut into slices Drain + wash to remove excess salt Add spice mix and vinegar (10 ml/kg) Pour into jars and seal De-seeded bulbs Homogenise using a pulper/blender Boil for 5 min Cool Add pectin- degrading enzyme Keep overnight Filter Mix Add 50% sugar syrup solution Pour into bottles and seal Heat pasteurise in bottles at 80-95ºC Cool in cold water Add sodium metabisulphite (0.5 g/kg) (optional) Candy, toffee, biscuit Dried jackfruit flakes Fruit leather Beverage Pickles/chutney Jam Powder Pulp Potential processed products Canned jackfruit Fruits for the Future This publication is an output from a research project funded by the United Kingdom Department of International Development for the benefit of developing countries. The views expressed are not necessarily those of DFID [R8399 Forestry Research Programme]. Prepared and published by the International Centre for Underutilised Crops (ICUC), School for Civil Engineering and the Environ- ment, University of Southampton. Southampton, SO17 1BJ, UK. Tel: +44-23-80594229 Fax: +44-23-80677519 Email: [email protected] Website: http://www.civil.soton.ac.uk/icuc © 2004 International Centre for Underutilised Crops, UK References: Azam-Ali, S. (2003) Assessment of the current status of post-harvest handling, processing and marketing of underutilised tropical fruits in Bangladesh, India, Nepal, Sri Lanka and Vietnam. ICUC, Southampton, UK. Crane, J.H., Balerdi, C.F. and Campbell, R.J. (2002) The Jackfruit (Artocarpus heterophyllus Lam.) in Florida. Fact Sheet HS-882. Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, USA. ICUC (2003) Products and processing technologies of jackfruit. Newsletter, March 2003: 6-9. Morton, J. (1987) Jackfruit (Artocarpus heterophyllus). In: Fruits of warm climates. Editor: J.F. Morton, Miami, Florida, USA: 58-64. Van Lai, T. and Thanh, C.D. (2002) Status of production, processing and marketing of some underutilised tropical fruits of Vietnam (jackfruit, mangosteen and pummelo). In: Fruits for the Future in Asia. Editors: N. Haq and A. Hughes. ICUC, Southampton, UK: 216-229. Please contact ICUC for further references.